Corn Syrup
42 recipes found
Lemon Curd
Lemon curd sits in that elusive space between soothing and exciting. Its texture is smooth and comforting and its flavor is zesty, a delicious contradiction. Curd is easy enough to make, just stand by the pot — it calls for attention. Once made, the curd can be packed in a closely covered jar or container; it will keep well in the fridge.
Spicy Mango Barbecue Sauce
Caramel Cheddar Popcorn
There’s a sweet and salty allure to eating caramel corn and Cheddar popcorn in the same bite, but popcorn purists can keep the two flavors separate. Either way, a giant tin of homemade fancy popcorn is the gift that everyone wants and no one thinks to ask for. And it’s a lot less expensive to make yourself than it is to buy. The popcorn will last stored airtight at room temperature for up to two weeks.
Chocolate Ganache With Black Sesame and Miso
In this highly sophisticated confection, soft chocolate ganache and crumbly black sesame streusel sit on top of a salty-sweet black sesame and miso cream. Eaten together, the flavors veer toward the savory side — as perfect for people who don’t usually like sweets as it is for dessert lovers looking for nuance and depth. At NA/NA in Paris, the chef Nathaly Nicolas-Ianniello garnishes this differently depending on the season – using some combination of micro herbs, edible flowers, and/or tart berries, such as currants or wild blueberries. But it’s also wonderful served plain, with just the crunchy bits of near-black streusel dotting the top. You can make all the components days in advance, but don’t combine them until just before serving. The textural contrast of creamy, sandy and crisp is part of the charm.
Microwave Saffron Turkish Delight
Wet Black Walnuts
Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor — somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.
Evelyn Patout's Preserved Kumquats
Cranberry Pecan Pie
Melon Sorbet
I’ve learned a lot about making sorbets from Jacquy Pfeiffer, the founder and dean of student affairs at the French Pastry School in Chicago. He taught me to use a small amount of corn syrup – about 5 percent of the weight of the fruit – to prevent the sorbet from developing ice crystals. A very small amount of honey will also work. I asked him what the least sugar I could get away with is, and he said it depends on the fruit, but as a general rule he uses 15 to 20 percent sugar. I decided to factor the corn syrup and honey into that weight, and my sorbets were beautiful, with great texture. You can use yellow or green melon for this as long as it’s really ripe and sweet.
Salted Butter Caramels
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Natasha And Atrina's Gingerbread Cookies
Pears in Syrup and Mint
Basic Red Barbecue Sauce
Angel's Delight
Mocha Blizzard
Southern Pecan Pie
Marshmallow Sauce
